Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.

Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.

Most Helpful Positive Review

Dec 29, 2009

This was tasty. I did have to cream it quite a bit to get rid of the granular feel from the powder mix. I omitted both the nuts and the olives since my husband doesn't like them. I used the leftover mixture to make quesadillas later, and it was great there as well.

5 Stars for this recipe! I had a Halloween party to attend last night. I tried another recipe from on here and it turned out awful. I am so glad I came across this recipe..it was a huge hit!! Everyone loved it and loved how I shaped it into a pumpkin. This recipe is a keeper. I plan to make this for most get togethers. Thanks for sharing such a wonderful recipe! PS I also didn't use the pecans.

Made this without the olives, and rolled it it in crushed sliced almonds because it was what I had on hand. I made one small cheese ball, one big one. We used the small one on our bagels in the morning. It was fabulous. Served the big one as an appetizer on Christmas Day, and everyone loved it. Kids told me to make sure I save this recipe.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.